Savory golden scones

I just love these fluffy golden cheese scones. They are so light and delicious that I could eat them every day! You can make endless variations of one simple batter. Just choose your favorite cheese and seasoning and follow the steps.

Scones should be very airy and light. The secret for a perfect scone is the dough that should be a little bit wet and maybe in some cases hard to work with. Not overmixing it is very important. Because if you do, you will end with a dense block of pastry that is heavy and not very pleasant to eat.

I’m sure that if you follow the ratios and the steps below, the result will be very satisfying. So don’t worry about the dough, just follow the recipe and your instincts. Your family will love what you prepared for them!

Ingredients

225 g all-purpose flour

80 g butter, room temperature, in small cubs

10 g baking powder

2 tbsp dries parley

1/2 tsp ground mustard seeds

1/2 tsp salt

80 g Gruyère or Emmental cheese, grated

180 ml cooking cream

1 egg

for the topping:

1 egg

2 tbsp cream

2 tbsp Parmesan cheese (optional)

Preparation

Preheat the oven to 200 degrees C/400 degrees F.

Mix flour, baking powder and salt in a bowl. Add the ground mustard seeds and parsley. Add the butter. Mix together with a fork or with your hands. You can also use a food processor, if you have one.

Great the cheese. Don’t make it too fine. Mix it with the flour.

Beat the egg and mix with the cooking cream. Add in parts to the flour-cheese mixture. Mix with a fork or your hands. Don’t overmix the dough, because it will lose air and the scones will not be fluffy. The dough has to be a little bit wet and sticky.

Transfer the dough to your working surface covered with a little bit of flour. Just turn the dough a couple of times until it becomes smooth, don’t knead it.

Make the dough flatter and cut in forms you prefer. You can use a round cutter or cut it in triangles as I did. Transfer the scones to a baking tray, covered with parchment paper.

Mix an egg and cream together. Brush the scones with the mixture. Sprinkle Parmesan cheese on top.